Rachael Ray Every Day - - Turkey -

OK, you bought a fresh or­ganic turkey and dry-brined it. The last step to pre­vent­ing dry meat is bast­ing. Wait un­til the turkey has spent some time in the oven and its nat­u­ral juices and fats have be­gun to ren­der out—or, bet­ter yet, give the drip­pings a boost by drop­ping a few ta­ble­spoons of but­ter into the roast­ing pan. For max­i­mum fla­vor and some se­ri­ously sexy skin, dip a bast­ing or pas­try brush (which works bet­ter than those squeezy thin­gies) into the pan drip­pings ev­ery 30 min­utes and lib­er­ally paint the sur­face of the bird.

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